All those who dabbled in terrible junk food after school certainly know about rice crispies, which were littered with all the shelves a dozen years ago. These chips were huge, melted in the mouth, tingling unpleasantly on the tongue and hitting the receptors with the chemical tastes of cheese, mushrooms or bacon. Then I was little interested in the secret of preparing the snack, which I devoured on the sly from my parents; perhaps I would not have even remembered this fact from my biography if I had not found myself alone with a pack of rice paper. I don’t know what prompted me to deep-fry it, but now it doesn’t matter at all, the main thing is that the result is a cool analogue of those same rice chips, although now it’s denser and without flavoring additives. It was decided to adapt them for preparing snacks dedicated to the upcoming holidays.

First, finely chop the bell pepper, onion and avocado. Sprinkle the sliced ​​avocado with a little lime juice. It is important that only avocados should be seasoned, otherwise the vegetables will release juice and the chips will fall apart.

Now to the sauce, what would New Year be without mazik. There are no tricks here either: mix all the ingredients together, add hot pepper to taste.

But the most interesting thing is the chips. 4 sheets of rice paper will do the trick. Cut each sheet into 8 pieces. Cut smoothly using the base of the scissors, otherwise the sheets will crack. Throw the rice paper triangles into the hot oil for 1-2 seconds, then transfer to a pile of napkins.

Place the salad on rice chips, add half a teaspoon of sauce on top, add some greens or sprouts, and sprinkle with peanut pieces.

I’ll say right away that this is not an Olivier salad; it’s better not to leave the tartlets until the next evening, but to eat them in the first couple of hours so that the chips remain as crispy as possible.

Disassembled spring rolls

Ingredients:
For chips:
rice paper - 4 sheets;
vegetable oil.
For the salad:
peeled shrimp - 200 g;
purple onion - 1/2 pcs.;
avocado - 1/2 pcs.;
sweet pepper - 1/2 pcs.;
lime juice - 1 teaspoon.
For the sauce:
mayonnaise - 1/2 cup;
paprika - 1/2 teaspoon;
honey - 1 tbsp. spoon;
chili pepper flakes - 1/2 teaspoon;
lime juice - to taste.
To submit:
a handful of peanuts;
greens/sprouts;
lime wedges.
Preparation
1. Finely chop the vegetables. Sprinkle the avocado with lime juice and mix all the salad ingredients together.
2. Separately combine the ingredients for the sauce.
3. Heat about a centimeter of vegetable oil. Divide the sheets of rice paper into 8 parts. Fry the chips for 1-2 seconds and then transfer to paper towels to absorb excess oil.
4. Place the salad in the rice crisps, top with half a teaspoon of sauce, and top with herbs and chopped peanuts. Serve with lime wedges.

Deconstructed spring rolls

Ingredients:
Chips:
rice paper - 4 sheets;
vegetable oil
Salad:
peeled shrimps - 200 g;
1/2 purple onion;
1/2 avocado;
1/2 bell pepper;
lime juice - 1 tsp.
Sauce:
mayo - 1/2 cup;
paprika - 1/2 tsp;
honey - 1 tbsp;
chili flakes - to taste;
lime juice - to taste.
For serving:
a handful of peanuts;
greens/sprouts;
lime wedges.
Directions
1. Chop vegetables finely. Pour some lime juice over avocado and mix all salad ingredients together.
2. Mix ingredients for the sauce.
3. Heat about 1 cm of vegetable oil. Cut rice paper into 8 pieces. Fry chips for 1-2 seconds and then transfer them onto paper towels to absorb excess grease.
4. Put the salad onto the rice chips, pour half a tsp of the sauce over. Add greens and chopped peanuts. Serve with lime wedges.

Airy, crispy, smelling of the sea. They look like shrimp chips and popcorn at once. And they’re not at all like their potato cousins... I’ve been tinkering with this recipe for a couple of years and now I’ve finally finished it. And all because there were stocks of shrimp chips, well, which are served in the form of translucent preparations and foam in hot oil... But the day has come. And just like that, I immediately decided that these would be well-seasoned black rice chips with a slight aroma of the sea, and the fact that they had two stages of preparation (the tedious first and the fast second) suited me quite well. So…

Here's what I used:

- carnaroli rice (any starchy rice will do) - 125 g,

– water – 600 g,

– salt – 1.5%,

– black pepper – 0.3%

– cuttlefish ink – 4 g

Step one. Boil rice in water with salt and pepper. Boil as much as possible. Twice as long as for risotto, i.e. 30-40 minutes. And add ink to the almost finished “porridge”. Using a blender, turn the boiled rice into a homogeneous mass (beat for 5-7 minutes), adding a little more water if necessary to obtain the consistency of liquid sour cream.

Step two. Pour 3-4 tablespoons of the mixture onto a silicone mat and smooth it with a spatula to a thickness of 1-1.5 mm... The slight graininess in the photo is due to my haste and the fact that this is the very last batch with “rice sediment”...

Step three. Dry in any way. I used the oven at 60C for 2 hours until I got this huge bubble chip. Matte on one side and glossy on the other...

This amount of mixture was enough for 7 baking sheets and that’s a lot! This mountain of poufs in the photo is from a ½ baking tray...

Step four. Break the workpiece into small, medium, or large fragments. Heat any refined, odorless oil to 190-195C! It is important! Because at a lower T, the chip blanks will not form into fluffy puffs, but at a higher T they will burn along with the oil. Cook until completely puffed up, immediately remove with tweezers and transfer to 5-6 layers of paper towels... My puff chips, enriched with the taste of seafood, took shape in a second, or two at most. It’s a pity that I forgot to take pictures of the beautiful pieces of the workpiece, but only the most substandard and different-sized fragments from the edges of the very last batch...

What’s nice is that the “beautifulness” of the workpiece does not at all affect its foamability in oil, and even more so the pleasure received from the crispy miracle. It’s just that the output is slightly denser puffs, and there are completely weightless cloud chips, because it is quite difficult to perfectly evenly distribute the rice layer over a large baking sheet. However, confectioners can argue with me...))

Crispy, brittle chips with a variety of fillings are loved by adults and children. Dough made from rice and whole grain wheat flour, which are mixed in equal proportions, is easy to roll out to a transparent thinness.

Inclusions in the form of small sesame grains will appeal to many people. A heap of fragile slices of different sizes and shapes looks much more interesting than identical, standard, like toy soldiers, circles.

When placing the pieces in the oven, you need to remember that they are only dried and not baked. The finished appetizer is served with thick dip sauces. A plate of crisp chips and a glass of cold beer make the perfect duo.

Ingredients

• water - 60 ml
• vegetable oil - 1 tbsp. l.
• rice flour - 60 g
• wheat flour - 60 g
• salt - 0.25 tsp.
• sesame - 2 tbsp. l.
• baking powder - 0.5 tsp.

Preparation

1. Take wheat (whole grain) and rice flour in equal quantities. At home, rice flour can be obtained from rice grains by passing them through a coffee grinder or blender. Pour both types of flour into a strainer and sift into a suitable mixing bowl. Mix with a whisk.

2. Add sesame seeds, salt and baking powder to the flour mixture. You can also add additional spices or dried herbs. Stir.

3. Make a small depression in the center of the flour mixture. Pour oil and water at room temperature into it. Stir with a spoon.

4. Place on a board and knead with your hands until a homogeneous, dense dough forms that does not stick to your hands. Cover with cling film and refrigerate for an hour.

5. To make it easier to work with, divide the dough into two parts and work with each separately. Dust the board with flour and roll out the dough into a very thin layer, almost transparent. Take a glass or cookie cutter and cut out a round piece of the desired diameter.